Red And Black Rice With Leeks And Pea Tendrils Recipes

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RED AND BLACK RICE WITH LEEKS AND PEA TENDRILS



Red and Black Rice With Leeks and Pea Tendrils image

I made this on impulse when I found pea tendrils at the farmers' market this week, but you don't have to put aside the recipe until spring brings them to your markets - use baby spinach instead. The dish is inspired by a recipe for farro and black rice with pea tendrils from Suzanne Goin's "Sunday Suppers at Lucques."

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course, side dish

Time 10m

Yield Serves four to six

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
2 leeks, white and light green parts only, halved lengthwise, cleaned and sliced thin
Salt to taste
2 teaspoons thyme leaves
3 cups cooked Wehani rice or Bhutanese red rice
1 cup cooked black rice, either Japonica or Chinese black rice
1 6-ounce bunch pea tendrils, ends trimmed, washed and spun dry, or 1 6-ounce bag baby spinach
Salt
freshly ground pepper

Steps:

  • Heat 2 tablespoons of the olive oil over medium heat in a large, heavy skillet, and add the leek and a pinch of salt. Cook, stirring, until the leeks soften, about three minutes. Stir in the pea tendrils or spinach. Cook, stirring, until they wilt, about three minutes for pea tendrils and one minute for baby spinach. Season to taste. Add the thyme, the remaining olive oil and rice, and stir until the mixture is combined. Season with freshly ground pepper, adjust salt and serve.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 453 milligrams, Sugar 1 gram

RICE BOWL WITH SPINACH OR PEA TENDRILS



Rice Bowl With Spinach or Pea Tendrils image

This easy skillet dish is all about sweet spring vegetables. It easiest to find spinach in the markets, but look too for big bunches of snow pea tips, also called pea tendrils or pea shoots, which have a wonderful, sweet flavor. If you do use pea tips, use the midsection, the part that will be most tender and flavorful - the ends with the curly tendrils are too tough, as are the thick stalks. Use tongs to toss all of the greens in the pan.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, one pot, main course

Time 4m

Yield Serves four

Number Of Ingredients 9

1 bulb green garlic, trimmed of stalk
2 tablespoons extra virgin olive oil
1/2 pound scallions, white and light green parts only, finely chopped
Salt to taste
3 pounds bunch spinach 1 1/2 pounds baby spinach, stemmed and washed; or 1 large bunch pea shoots about 1 pound, thick stalks and ends with tendrils cut away
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh mint or tarragon
Freshly ground black pepper
Cooked brown rice or other grains of your choice for serving

Steps:

  • If the garlic has formed cloves, separate them and remove the thick shells from the tender cloves. If it has not formed cloves, just remove the outside layers. Chop coarsely. You should have about 1/4 cup chopped green garlic. If using the pea shoots, sort through and discard any budding flowers or leaves and the thin ends with the tendrils. Wash thoroughly.
  • Heat the oil over medium heat in a large, heavy lidded skillet, and add the olive oil. Add the scallions, green garlic and a generous pinch of salt. Cook, stirring, until tender, two to four minutes. Working in batches, add the spinach or pea shoots and salt to taste. Turn up the heat, and toss with tongs until the spinach or pea shoots wilt enough to allow room for another batch. If using pea shoots, cover and steam two to four minutes. Spinach does not require covering; just toss in the pan until it wilts and is tender and fragrant. Add the parsley and mint or tarragon, season to taste with salt and pepper, and serve with brown rice or other grains of your choice.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 976 milligrams, Sugar 3 grams

PEA TENDRILS WITH BABY PORTABELLAS AND LEEKS



Pea Tendrils With Baby Portabellas and Leeks image

Pea tendrils are the young leaves and shoots of snow pea plants and taste like a cross between peas and spinach. The Chinese call them dau miu, and use them in soups and stir fries. Adapted from Bon Appetit!

Provided by Sharon123

Categories     Onions

Time 30m

Yield 2 serving(s)

Number Of Ingredients 5

2 tablespoons butter
1/2 cup leek, thinly sliced
2 garlic cloves, minced
4 ounces baby portabella mushrooms, sliced (also called crimini)
4 cups pea tendrils, about 4-inch long

Steps:

  • Melt the butter in a large nonstick skillet over medium low heat.
  • Add the leeks and cover.
  • Let cook until leeks are soft but not brown, stirring often, about 7 minutes.
  • Increase heat to medium-high; add garlic and mushrooms and sauté until mushrooms begin to brown, about 7 minutes.
  • Add the pea tendrils; cook until pea tendrils just begin to wilt, tossing often, about 3 minutes.
  • Season with salt and pepper and serve. Enjoy!

Nutrition Facts : Calories 134.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 90.2, Carbohydrate 7, Fiber 1.3, Sugar 1.9, Protein 2.1

RED AND BLACK RICE WITH LEEKS AND PEA TENDRILS



RED AND BLACK RICE WITH LEEKS AND PEA TENDRILS image

Yield 4-6 Servings

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
2 leeks, white and light green parts only, halved lengthwise, cleaned and sliced thin
Salt to taste
2 teaspoons thyme leaves
3 cups cooked Wehani rice or Bhutanese red rice
1 cup cooked black rice, either Japonica or Chinese black rice
1 6-ounce bunch pea tendrils, ends trimmed, washed and spun dry, or 1 6-ounce bag baby spinach
Salt and freshly ground pepper

Steps:

  • 1. Heat 2 tablespoons of the olive oil over medium heat in a large, heavy skillet, and add the leek and a pinch of salt. Cook, stirring, until the leeks soften, about three minutes. Stir in the pea tendrils or spinach. Cook, stirring, until they wilt, about three minutes for pea tendrils and one minute for baby spinach. Season to taste. Add the thyme, the remaining olive oil and rice, and stir until the mixture is combined. Season with freshly ground pepper, adjust salt and serve. Advance preparation: The dish will keep for three to four days in the refrigerator and can be frozen. Nutritional information per serving (four servings): 354 calories; 2 grams saturated fat; 2 grams polyunsaturated fat; 8 grams monounsaturated fat; 0 milligrams cholesterol; 59 grams carbohydrates; 5 grams dietary fiber; 48 milligrams sodium (does not include salt to taste); 7 grams protein Nutritional information per serving (six servings): 236 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 39 grams carbohydrates; 4 grams dietary fiber; 32 milligrams sodium (does not include salt to taste); 5 grams protein Martha Rose Shulman is the author of "The Very Best of Recipes for Health."

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